For the best results, see the entries on Homemade Chicken Stock and Caramelized Onions before beginning this recipe.
6 large onions
6 tablespoons olive oil
6 cups homemade chicken stock
Sea salt to taste
Soup pot with heavy bottom
Cut the onion into thin slices. Pour the olive oil into a soup pot with a heavy bottom and cook the onion slowly (very slowly), stirring continually, until the onion slices are lightly browned and caramelized. This takes me about one-half hour. Add the homemade chicken stock and bring to a simmer. Simmer the soup over medium heat for 10 minutes, then salt lightly. Serve in warmed bowls.
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